Barefoot Contessa Cranberry Orange Bread Recipe

Introduction

This Cranberry Orange Bread from Barefoot Contessa is a delightful combination of tart cranberries and bright orange flavor in a moist, tender loaf. Perfect for breakfast, brunch, or a cozy afternoon treat, it’s a simple recipe that yields impressive results.

Ingredients

• 2 cups flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup sugar
• 1 tbsp orange zest
• ¾ cup orange juice
• ¼ cup melted butter
• 2 eggs
• 1 tsp vanilla extract
• 1½ cups cranberries
• Powdered sugar (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, baking powder, salt, sugar, and orange zest until well combined.
3. Step 3: In a separate bowl, mix the orange juice, melted butter, eggs, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined.
5. Step 5: Fold in the cranberries carefully to distribute them evenly without overmixing.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Step 7: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
9. Step 9: If desired, dust the top with powdered sugar before slicing and serving.

Tips & Variations

• For extra texture, toss the cranberries in a tablespoon of flour before folding them into the batter to prevent sinking.
• Substitute fresh cranberries with frozen ones if fresh are not available; no need to thaw before using.
• Add a handful of chopped nuts like walnuts or pecans for crunch.
• Replace orange juice with freshly squeezed lemon juice and adjust zest accordingly for a lemon-cranberry version.

Storage

Store the cranberry orange bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze in a sealed container for up to 2 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well in this recipe. You can add them directly from frozen without thawing, just fold them gently into the batter to prevent color bleeding.

How do I know when the bread is done baking?

The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Baking times can vary, so start checking around 50 minutes.

Barefoot Contessa Cranberry Orange Bread Recipe

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★★★★★

4.7 from 78 reviews

This Barefoot Contessa Cranberry Orange Bread is a moist, flavorful quick bread combining tart cranberries with bright orange zest and juice. The bread is lightly sweetened, rich with eggs and butter, and perfect for breakfast, brunch, or a snack. Topped with a dusting of powdered sugar, it offers a festive, fresh twist on traditional cranberry bread, baked to golden perfection in a simple loaf pan.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 8 servings) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup sugar
• 1 tbsp orange zest

Wet Ingredients

• ¾ cup orange juice
• ¼ cup melted butter
• 2 eggs
• 1 tsp vanilla extract

Other

• 1½ cups cranberries
• Powdered sugar (optional, for dusting)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, sugar, and orange zest until evenly combined.
3. Combine Wet Ingredients: In a separate bowl, combine the orange juice, melted butter, eggs, and vanilla extract, mixing well to unify all wet elements.
4. Incorporate Wet into Dry: Pour the wet mixture into the dry ingredients, stirring gently until just combined to avoid overmixing which could toughen the bread.
5. Fold in Cranberries: Carefully fold the cranberries into the batter, distributing them evenly throughout.
6. Transfer and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely. Once cooled, dust the top with powdered sugar if desired, slice, and serve.

Notes

• If fresh cranberries are not available, frozen cranberries work well; do not thaw before adding to batter.
• Use room temperature eggs for better batter consistency and improved rise.
• Orange zest can be obtained from a fresh orange using a zester or fine grater, avoiding the bitter white pith.
• To make the bread dairy-free, substitute melted butter with a plant-based margarine or oil of choice.
• Storing the bread in an airtight container at room temperature will keep it fresh for 2-3 days; refrigeration extends shelf life to a week.

Keywords: cranberry orange bread, quick bread, Barefoot Contessa, holiday bread, citrus cranberry loaf